That Sugar Movement


Cinnamon Baked Beans

  • Cinnamon Baked Beans - Serves Serves: 6
  • Cinnamon Baked Beans - Prep Time Prep Time: 20
  • Cinnamon Baked Beans - Cook Time Cook Time: 1 hour

Tinned baked beans often have a load of added sugar. While there are many variations on a homemade version, we’ve come up with a relatively quick option that uses minimal ingredients and is child-friendly. Feel free to play around with the recipe, using different types of beans, or other spices – you could swap out the cinnamon for cumin and paprika for example or if you wanted to loosely twist this into a bean chilli, sub in some kidney beans and add a bit of ground chilli.


  • 1tbsp - olive oil
  • 1 - onion, roughly diced
  • 2 - cloves garlic, sliced
  • 1 - thumb sized piece of ginger, finely chopped
  • 2tsp - ground cinnamon
  • 1tsp - cacao (optional)
  • 400g - tinned borlotti beans, drained
  • 400g - tinned cannellini beans, drained
  • 400g - tinned adzuki beans, drained
  • 800g - tinned tomatoes
  • 1/2cup - vegetable or chicken stock
  • yoghurt and coriander for serving (optional)


  1. Heat the olive oil in a heavy-based saucepan over medium heat.
  2. Fry the onion, garlic, and ginger until they start to soften.
  3. Stir in the spices, and gently cook for 1-2 minutes.
  4. Drain the liquid from the tins of beans, and then add the beans to the saucepan.
  5. Stir to make sure the beans are well coated with the onion mixture.
  6. Add the tinned tomatoes and stock, bring to a simmer.
  7. Cover with a lid, and simmer gently for an hour.
  8. Serve with a dollop of yoghurt and sprinkle with coriander leaves.

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That Sugar Movement